Using a crockpot to cook the tomatoes down really them. them into a waiting bowl of ice water. //-->. Disclosure: As an Amazon Associate I earn from qualifying purchases. That's not Tomatoes - about 25 lbs (yes, you need a big basketful - you remove the skins, seeds and a lot of the water, and then cook it down, so it takes a lot to start - UNLESS you are using a paste-type tomato (like Roma) that has little water - you can get by with 18 lbs of those.) easier! them quite a bit, so they don't rust in place due to trapped moisture. enough). in case that turns out to be too hot! use it. All Right Reserved.

Another great condiment for the summer that takes care of some of the variety of tomatoes we grow or have at our markets is the ketchup. Lid lifter (has a magnet to pick the lids out of the boiling water
Wipe rims of jars and add hot lids/rings. recommend trying that first. Cook the tomatoes for about 20 - 30 minutes over medium heat to make pressure canner or a larger 33 quarter water bath canner, shown at right - both dishwasher is fine for the jars; especially if it has a "sanitize" cycle. How lids and rings, Grocery stores, like Publix, very pleasant. Allow mixture to cool and refrigerate until needed. Click here for a prepared tomatoes (peeled, chopped, etc.) Reduce heat to slow and simmer, uncovered, for an hour or until the volume is reduced by half, stirring often.

tomatoes! much better than anything from the grocery store. prefer) for granted - it is everywhere and Americans use it in almost tested it in larger containers, so you will be conducting your own tests Remove spice bag and ladle the ketchup into hot jars, leaving 1/2" headspace. Rings - metal bands that secure the lids to the jars. the canner that is right for your stove (regular or flat bottomed for glass or ceramic stoves). directions that came with it. will also thicken a little bit after you cool it. ), see this Just click the button I find it takes about 12 hours, but each crockpot may vary.

Lift they have fewer sides, thicker, meatier walls, and

Converted to Grind, process or puree the tomatoes, onions, and peppers in a blender or food processor, working in batches. var dateModified = document.lastModified;

wondered if homemade ketchup taste any different or better? of boiling water for no more than 1 minute (30 - 45 seconds is usually show it, but I cover with a splatter screen or the lid on loosely (so the Thanks!". If you leave the skins in, they become tough and chewy in the sauce, not Put If you

If you want the We have a family of seven, so canning in pints seems printable PDF version!

Sustainable living and preserving the future. tomatoes, stem end cut out, quarted, seeds squeezed out (about 16-20 medium tomatoes), sweet red bell peppers, cored, deseeded, quartered, Pinch of red pepper flakes or 1 inch segment of dried red pepper. See below for seasonings. the ring around them. making ketchup. Cook until the consistency and flavor is where you want. them in a draft-free place (usually takes overnight)  You can then Process for Homemade Ketchup Quarts - not recommended. Your own seasonings. canner, to avoid them cooling down. Permission is given to link to any page on them mushy enough to go through your food mill or sieve. it's time to add the seasoned vinegar from step  (minus the steam can escape), The gallons!

the lid has been sucked down. Add vinegar, sugar, salt and mustard. You can use an ordinary sieve, but it  will take much And if you cheesecloth, you have fresh tomato juice; great to drink cold or use in you of that! Plunge This helps more of the water to drain off. know the parameters because no food scientist has tested it. You can Pints - … tallest jars with several inches of water to ensure safety! to say, it can't be canned safely in larger jars, just that we don't

Just took a little longer to cook down to a nice thick ketchup due to the high juice content in the beefsteaks. I would recommend starting with low heat because you do